Garlic drying processing method
A processing method and drying technology, applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of poor quality and long drying time of garlic, and achieve the effects of high production efficiency, bright color and shortened drying time.
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Embodiment 1
[0017] A kind of rapid drying processing method of garlic comprises the following steps:
[0018] (1) Select fresh and mildew-free garlic and store it at an ambient temperature of (-4±1)°C;
[0019] (2) select step (1) for use without germination, garlic without mildew, peeled, sliced, and sliced thickness is 2mm;
[0020] (3) Lay the cut garlic single-layer sheet on the temperature-humidity hot-air drying tray, and carry out temperature-humidity hot-air drying. Wherein, the drying temperature of the first drying stage is 50° C. and the drying relative humidity is 30%. In the 30th minute, enter the second drying stage, the drying temperature is 50° C., and the drying relative humidity is 20%. When the moisture content of the garlic is reduced to 8%, the drying is stopped to obtain garlic flakes.
[0021] (4) Cool the dried garlic slices to normal temperature and pack them for storage.
Embodiment 2
[0023] A kind of rapid drying processing method of garlic comprises the following steps:
[0024] (1) Select fresh and mildew-free garlic and store it at an ambient temperature of (-4±1)°C;
[0025] (2) select step (1) for use without germination, garlic without mildew, peeled, sliced, and sliced thickness is 3mm;
[0026] (3) Lay the cut garlic single-layer sheet on the temperature-humidity hot-air drying tray, and carry out temperature-humidity hot-air drying, wherein, the drying temperature of the first drying stage is 60° C., and the drying relative humidity is 30%. In the 30th minute, enter the second drying stage, the drying temperature is 60° C., and the drying relative humidity is 20%. When the moisture content of the garlic is reduced to 8%, the drying is stopped to obtain garlic flakes.
[0027] (4) Cool the dried garlic slices to normal temperature and pack them for storage.
Embodiment 3
[0029] A kind of rapid drying processing method of garlic comprises the following steps:
[0030] (1) Select fresh and mildew-free garlic and store it at an ambient temperature of (-4±1)°C;
[0031] (2) select step (1) for use without germination, garlic without mildew, peeled, sliced, and sliced thickness is 4mm;
[0032] (3) Spread the cut garlic single-layer slices on the temperature-humidity hot-air drying tray, and carry out temperature-humidity hot-air drying, wherein, the drying temperature of the first drying stage is 65° C., and the drying relative humidity is 40%. In the 30th minute, enter the second drying stage, the drying temperature is 65°C, and the drying relative humidity is 30%. When the drying reaches the third hour, enter the third drying stage, and the drying relative humidity is 20%. Stop drying when reduced to 8%, obtain garlic flakes.
[0033] (4) Cool the dried garlic slices to normal temperature and pack them for storage.
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